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Pepper Peach Pork

Author Notes:I had peaches and peppers that I wanted to use up, and pork seemed like the right partner. White miso, cilantro, and onions two ways finish it up. —wenderzz

Food52 Review: This was really delicious. I liked the use of miso, cilantro, and jalapeño with the peaches. I think this combination was different and unique; hit all the sweet, spicy, and salty notes. I also liked using a rub, as that was all the seasoning the pork needed. The pickled red onion sub-recipe was a bonus. It was pretty easy to follow, though I would have liked more direction about what to do with the sauce once the pork has finished cooking. —emily olson

Mix together salt, pepper, sugar, cumin, and coriander in a bowl; rub all over the Boston butt. Cover in plastic wrap and refrigerate overnight.

In a large skillet, heat olive oil over medium-high heat. Sear pork for 3 minutes per side, until browned all over. Place in slow cooker.

Reduce heat to medium-low. Add in onions and a little salt, and let cook until starting to brown, around 15 to 20 minutes. While onions are cooking, toss your peaches in a bowl with the brown sugar and let macerate.

Add the peaches and sugar to the pan with the onions, raise heat to medium-high, and cook, stirring occasionally, about 5 minutes. Add in miso paste and stir until fully incorporated.

Pour over the pork in slow cooker and turn it to coat. Add in jalapeños, cilantro, garlic, and 1 tablespoon rice vinegar. Cover and cook on low for 8 hours or until falling apart. Take off the heat and add in 1 tablespoon rice vinegar.

Meanwhile, pickle your red onion slices by sprinkling with some salt and covering with remaining 2 tablespoons rice vinegar. When ready to serve the pork, sprinkle servings with some cilantro and slices of pickled onion.